Food Smokers and Smoking Tips/Tricks/Techniques

How were they? They look good.

 

I ate wet ribs for years. Then I finally had some really good dry rub ribs and it's almost all I cook now. Sometimes I still go for some wet ribs with a sweet KC style sauce, but usually only for dipping. If you're ever in Nashville, peg leg porker in the gulch has the best dry rubbed ribs I've ever had.

 

The sauce is not the boss. I hate that shite.

 

TW member, solid dude

http://www.pitfacedbbq.com/products.html

https://www.tacomaworld.com/threads...e-and-spicy-meat-massage-now-shipping.494379/

 

I use Memphis dust.

https://amazingribs.com/tested-recipes/spice-rubs-and-pastes/meatheads-memphis-dust-rub-recipe

I use this mostly on pork but have been doing my ribs way different ever since I saw the peg leg guy talking about making his. I just do salt and pepper on the ribs for a majority of the cook and then add the rub with about an hour left. A spray of apple juice and a dusting of rub.

You can also buy the peg leg rub in their store or
http://peglegporker.storenvy.com/co...products/1761704-peg-leg-porker-bbq-seasoning

 

I’ve used Memphis dust many times, love it, but there’s no salt in it so you have to dry brine, which is actually a good thing. Lately though I just use Pitfaced, the kin folk like the sweetness and lower salt amount.

 

Equal parts red, black and white pepper, garlic salt.

 

Interesting.

 

Just add salt to it. He used to have salt in the recipes but took it out because of people brining anyway. I salt my meat separately from the rub.

 

Round and round she goes.

 

little over cooked by my standards but if thats what you like

 

Let her sauce hers then, or sauces them for her the last hour.

Yeah yeah. We like ours cooked!!!

Medium, medium well. I pulled at medium, and it cooked a bit more during the rest. It was still juicy.

 

An hour with just rub (weber kickin chicken)



An hour with sauce (http://allrecipes.com/recipe/219109/buffalo-chicken-wing-sauce/)

 

Come on over! I’ll even pour you pint of my IPA Homebrew

 

And homebrew?!?


Man crush.

 

Just a personal brisket for my lunches this week

14 hrs in the box til it hit 203 then rested for an hr in the cooler. Test bite was delicious.

 

At least someone appreciates my hobby’s!

My wife rolls her eyes at me when I want to smoke something or brew something.

 

I’m loving my new smoker. This is the best salmon I’ve ever had!

 

What ya running??


Whatcha do to the salmon??

Details!!